Cooking a Good Everything Else - Page 57 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

If you figure out where to watch the damn things let me know. I missed the first few series.

Another show that's excellent is Great British Menu. 1-2 star chefs from all over Britain competing with each other knockout style to get their dishes on a banquet menu.

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04-13-2013 , 10:18 PM

#1402

yimyammer

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Originally Posted by Phatony

I found series 5 on Youtube but I've only watched episode 1 so far so I'm not sure how many are uploaded. I don't like the starting show as much as the ones I watched up thread. I'm guessing as the chefs get narrowed down, the top 3 get to go to the great restaurants like in the episodes I posted above, MUCH more enjoyable to watch.

I'll look for GBM, thx for the tip

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04-13-2013 , 11:06 PM

#1403

Phatony

old hand

Join Date: Jul 2009 Posts: 1,317

Yah, the last third/quarter of episodes are where the action is.

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04-14-2013 , 02:30 AM

#1404

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

The Fat Duck and Noma episodes were probably the best hour and a half of television I have seen in the last.....8 years.

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04-14-2013 , 07:42 AM

#1405

thethethe

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Wow I can't believe I ignore Masterchef when it's on.
I guess I always remembered it from years back where it was just a bunch of amateurs in a studio with Loyd Grossman.

I do enjoy the Great British Menu even though I really dislike the turning of everything into a competition.

"and the winner is................................................ .................................X!" TILT!

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04-14-2013 , 09:13 AM

#1406

yimyammer

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Originally Posted by wallacengrommit

The Fat Duck and Noma episodes were probably the best hour and a half of television I have seen in the last.....8 years.

you have another hour to add to that list, the El Celler de Can Roca episode ranks as high as those, imo

in that episode, one of the chefs makes an apricot desert with the shell being blown sugar (like one would make glass) and he dusts it with some kind of sugar mixture and fills it with apricot cream, the resemblance to an actual apricot was amazing. Those chefs are truly artists with food

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04-14-2013 , 04:03 PM

#1407

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by yimyammer

you have another hour to add to that list, the El Celler de Can Roca episode ranks as high as those, imo

I had that episode all ready to go last night, but had to sleep

I am looking forward to this one, that apricot looks astonishing!

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04-14-2013 , 11:14 PM

#1408

Doorbread

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Originally Posted by Daddy Warbucks

2 things i cooked today, hash of black pudding and shallots, topped with a slow poached egg

did you make the black pudding? would love a step by step post of it

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04-29-2013 , 11:15 PM

#1409

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,263

question - a co-worker brought in some leftovers from random restaurant for lunch today - it was an unremarkable looking chicken quarter, but the roasted/sauteed/grilled (i'm not sure ldo) whole mushrooms and baby peppers looked absolutely amazing - they had some char (but not too much) and the firmness was perfect (yes i asked for a mushroom)

went to costco and got a tub of baby bellas and a bag of baby peppers, where do i go from here?

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04-30-2013 , 04:46 AM

#1410

donjonnie

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Join Date: Dec 2008 Posts: 3,902

ask your coworker what restaurant they were from, then goto the restaurant an dask for the recipe.
if you cant be bothered to do that, just saute them in olive oil.
dont overcrowd the pan with mushrooms, mushrooms need a lot of room, high heat and garlic. when you saute the peppers you can add a bit sugar to kinda caramalize the works very well with stuff like peppers and carrots.
i would propably saute the mushrooms and peppers individually and mix the after

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04-30-2013 , 02:57 PM

#1411

El Diablo

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kk,

Tossing veggies in some olive oil, salt and pepper, maybe some garlic powder, then roasting for 30-45 mins depending on veg, will get you a delicious roasty veg w/ a little char on it.

You can also saute veg in a little olive oil for 5-15 mins depending on veg and get some nice caramelization, but I prefer the roasted flavor.

Def don't need extra sugar to caramelize bell peppers.

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05-09-2013 , 02:52 PM

#1412

PartyGirlUK

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Looking for good uses for oxtail stock. I've looked in to beef risotto recipes, and they're the only risotto recipes that recommend cooking the protein before the rice, any idea why? Is it just to brown the meat?

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05-09-2013 , 03:04 PM

#1413

CalledDownLight

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I am cooking for my mom on mother's day and plan to grill some chicken after marinating it in a homeade mango glaze with a carribean jerklike kick to it. I also plan to grill pineapple as a side and have a salad with a homeade spicy pineapple balsamic dressing. I need a starch or another side though and have absolutely no idea what to make.

Any ideas?

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05-09-2013 , 03:06 PM

#1414

Coach McGuirk

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^^^ make yucca

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05-09-2013 , 03:47 PM

#1415

txdome

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Originally Posted by CalledDownLight

Is it a marinade or a glaze? Sugar gonna burn on the grill bro.

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05-09-2013 , 04:06 PM

#1416

CalledDownLight

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Join Date: Jan 2007 Posts: 88,413

Quote:

Originally Posted by txdome

Is it a marinade or a glaze? Sugar gonna burn on the grill bro.

idk the terminology. I'm not adding any sugar to it outside of what is naturally in the fruit and it will be liquified and the chicken more or less soaked in it for a few hours.

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05-09-2013 , 10:38 PM

#1417

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,146

Don't use raw pineapple for marinades it will make your chicken mushy due to enzyme action. Canned juice works great though for marinades.

I would make grilled or roast potatoes with those dishes

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05-09-2013 , 10:51 PM

#1418

CalledDownLight

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Join Date: Jan 2007 Posts: 88,413

I wasn't going to use pineapple on the chicken. I really am a feel player in the kitchen-never use recipes or anything and just mix stuff I like in hopes that it tastes good. I was going to blend a premade carribean jerk marinade with maybe half a mango and some black pepper and a bit of cayenne pepper for the chicken. For the salad dressing I was going to blend some pineapple, some type of hot pepper, balsamic, and a touch of vinegar until smooth. If the dressing sucks we can use store bought stuff.

I've never had yucca so I am either going to try that or just do potatoes.

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05-09-2013 , 11:25 PM

#1419

txdome

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Mango is going to add little to no flavor to your chicken in a marinade. Just make a mango salsa or chutney to put on the side.

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05-10-2013 , 04:32 AM

#1420

Roy

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Cooked scallops for the first time today - served on a warm asparagus salad with shiitake mushrooms and bacon. It was awesome. Think the scallops could be improved upon (needed a better sear, and were a bit under cooked) but overall very pleased. Served with an apple cider vinaigrette.

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05-10-2013 , 10:25 AM

#1421

Duerig

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Join Date: Feb 2005 Posts: 4,220

**** me that looks awesome. Scallops are usually very expensive at my grocers, I'm always waiting for them to come down.

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05-10-2013 , 10:29 AM

#1422

punkass

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Good scallops tend to have a circle char on the top and bottom, indicating a good sear on both sides, and a creamy middle. It's hard to do, surprisingly.

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05-10-2013 , 07:27 PM

#1423

Roy

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They were a little under a dollar each at my seafood place. I'm not sure if that's comparatively cheap or expensive but it seems a bit on the exxy side.

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Good scallops tend to have a circle char on the top and bottom, indicating a good sear on both sides, and a creamy middle. It's hard to do, surprisingly.

Yeah, the more I look at it the more ashamed I get of my sear. Something to work on for next time.

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05-10-2013 , 07:34 PM

#1424

grando1.0

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meh there are 2 schools of thought on scallops - the crunch/cream, and the warm cream throughout

all my east coast friends with access to them bitch about the crust